Exhibit 1: The smoked pig brunch special last Saturday ($16). Two eggs sunny side up over smoked pulled pork, ramps (a sort of green onion/garlic-type green all over New York menus in early spring), house made pickled radishes and white rice. Paired by my husband with a watermelon mimosa.
The Fatty ‘Cue crew grained recognition for blending Southeast Asian flavors with down-home barbecue and lots of house made ingredients. If you can put up with the alley you’re in for a treat. Or eat inside at this spartan South Williamsburg spot. Either way, you won’t be looking at the decor. You’ll be staring at your empty plate contemplating seconds.